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Italian Zucchini Bake

Erin Branham

Aug 19, 2014

Do you have an abundance of zucchini right now? We went out to our garden a few days ago and found a zucchini the size of a Playskool baseball bat. I kid you not. That thing was huge. My brother has a garden at his house and little by little he's been shuttling his abundance of zucchini and cucumbers over to our house. Good problem to have, right?

This recipe is one of our family's favorites for two reasons: it uses up quite a bit of zucchini and it just tastes good. Hope your family enjoys it as much as my family does!
-- Erin

Press crescent rolls into and up the sides of a 9x13 pan. Pinch all the seams to seal. Set to the side.

Melt butter in a large skillet and saute the zucchini through garlic until the zucchini and onions are tender. Add water to the pan if necessary. Or butter. Because butter is better. But only if you can live with the guilt. I can't. So I use water.

In a separate, large bowl, combine the eggs, cheese, and salt. Gently toss zucchini with egg mixture. Pour into crust and bake 35-40 minutes or until the center is set.

Serve with a big salad and enjoy using up those zucchini!

GLUTEN FREE VERSION - Omit the crescent rolls. Follow the rest of the directions and pour zucchini filling into a 9x13 dish (glass works best) that's been generously sprayed with non-stick cook spray. Bake as directed.